Hi all. I've got a 5 gallon batch of mead (using wild yeast) recently started, with a few different warming herbs and spices for winter time. After fermentation had clearly begun, about 5 days, I strained the herbs from the brew and transferred to a 5 gallon glass carboy. After about 24 hours in the carboy, there was a huge krausen (I assume this is what it is, it looks similar to beer I have brewed) explosion, with huge bubbles that carried yeast and other foamy material all the way up to the airlock. This went on for 3 days, and has now died down, but left a whole mess above the liquid. I have never seen this in mead before, and am not sure what to do. Do I rack the mead and get it into a clean carboy? Do I leave it? I have made 1 gallon batches before and they never did this, and some of my previous mead I have left to ferment for a full year without doing anything. I can't imagine leaving a mess like this for a full year, and would think it could harbor bacteria or something else unwanted. I can post a pic if needed, but I think you get the idea. Would love some insight. Thanks!